A while back, I had you all help me pick a recipe to take to a potluck party. Now that the holiday’s are over, I am finally getting around to sharing the recipe I made. It was another dinner dish that was easy to put together and it was a big hit with everyone who tried it. It reminded me of a deep dish pizza. Just add a salad on the side and you have a complete meal.
| Italian Crescent Casserole |
|
Ingredients
- 1lb ground beef, cooked and drained
- 1 cup garlic pasta sauce
- 1can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1 1/2 cups shredded Italian cheese blend
- 1/4 teaspoon dried basil leaves
Instructions
- In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm.
- Separate crescent dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches.
- Press dough in side and bottom of pan to form crust and cover the pan. Sprinkle with 1 cup of the cheese over dough in the pan.
- Spoon meat mixture evenly over cheese.
- Bring tips of dough over filling to meet in center; do not overlap.
- Sprinkle with remaining 1/2 cup cheese over the dish followed by the basil. Bake at 375°F 15 to 20 minutes.
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Recipe adapted from Pillsbury.
Laura,
Great recipe. It was easy and QUICK. My family loved it. Next time, I may also add pepperoni and olives.
Thanks!
I found this recipe on Pinterest and had to make it! My family loved it!
I posted the recipe on my blog and tagged you in it!
Thank you!!!
http://grammasinthekitchen.blogspot.com/2012/02/italian-crescent-casserole.html
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I made this with a glass pan tonight and the bottom didn’t cook through. I think I’ll try to precook the dough for a few minutes before adding the filling next time.
My other suggestion would be to place it one level lower in your oven. It may be that the top of your oven is hotter than the bottom. However, pre-cooking is also a great idea. Just cut off the excess that would fold over the top. Pre-cook the bottom for a few minutes. Then add filling and dough triangles on top.
I used an aluminum pie plate (couldn’t find my glass one), so maybe the key is to use glass?
That may be it, try it with glass next time.
I made this last night, but the center of the crescents on the bottom were total goo. The top was golden and crusty, and the edges near the pie plate were cooked through, but we had to leave the entire center portion because the dough was raw. I even put it back in the oven for another 10 minutes after I cut the first piece. Anybody else have this problem? PS–other than the very center, the rest of the dish was yummy. My family liked it.
That was a concern of mine as well so I put the narrow tips in the bottom of the pie dish and flipped the big end over the top. It says not to overlap, but I did. We are big bread people so having all the yummy bready bits on top and crusty worked great for us.
And frankly, meat, cheese, sauce, and cresent rolls all together can’t go wrong with my boys!
So it turned out really good with the wider ends on top and overlapped! I added mushrooms and think next time I’ll add some corn too.
I should note that tonight was one of our ‘everyone eating at different times and places due to work/school/sports’ and when I went in for a little bit more, the dish was empty!
made this for dinner tonight!! It was SO yummy. After I flipped the ends of the crescents up & put the rest of the cheese on them I sprinkled some seasoning on top it’s suppose to be just like the Carraba’s seasoning I got the recipe from Pinterest. My son even asked for 2nds-OMG that means something in this house:)
I might need a picture on the dough part. Doesn’t seem like it’d cover the whole pie plate. do you have to roll it pretty thin?
I’ve made this recipe before, and it was delicious!
We make a similar recipe all the time in our house. Great winter comfort food!
Oooo looks yummy!! DInner anyone??